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andrewtree's Profile

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Corn Flour / Masa harina

In the UK, cornflour, one word, = cornstarch

Jun 28, 2015
andrewtree in General Topics

Olympic Peninsula

Have you been there recently? I've been wondering about making the trip down there.

Jun 25, 2015
andrewtree in Pacific Northwest

Olympic Peninsula

I agree, Mike's BBQ is consistently excellent, and a much better bet than Port gamble Cafe, a recent meal there was dire. NB not actually on the Peninsula!

Jun 25, 2015
andrewtree in Pacific Northwest

Olympic Peninsula

Best food I've had on the Peninsula is Alderwood Bistro in Sequim. In Port Townsend, Alchemy Bistro. Fantastic coffee and organic/local food at Better Living Through Coffee in PT.

Jun 25, 2015
andrewtree in Pacific Northwest

What Oil for Mayo?

Light olive oil until well emulsified using a stick blender. Then I turn the mayo into a bowl and whisk in some EVOO. Yes, a mayo tasting strongly of olive oil, but that's how I like it.

May 14, 2015
andrewtree in Home Cooking
1

Recipes for pork/pig heart

I eat a fair bit of pig heart and don't go with the fast, hot method, I find it too tough for that but I'd be interested to hear how you get on. I've also experimented with many hours in the slow cooker but without success. So I grind up the heart and add to ground pork or beef (usually with the addition of ground back fat) and use for burger, chorizo or pretty much anything I would use ground meat for.

Apr 15, 2015
andrewtree in Home Cooking

Bialetti pizza stone preheating?

My guess is the heat them together. How long does your oven take to heat to 450F empty? Add a further 5 minutes or so to allow for the heating of the stone.

Apr 10, 2015
andrewtree in Cookware

Small Seattle sausage maker looking to expand (Kickstarter Campaign)

I wish them luck. Here in Port Townsend, WA, we have a small start up, La Femme Boucherie, who have gone down a similar route with a GoFundMe campaign for essential equipment. I'm looking forward to trying the product in the very new future.
https://www.facebook.com/lafemmebouch...

Edit; I'm curious that you shared this on the General board rather than Greater Seattle.

Apr 07, 2015
andrewtree in Greater Seattle

Chorizo Recipe Needed

I grind 1 hog heart plus about 4 oz of back fat and add it to 2lbs of ground pork. Stir in a lot of chili powder mix that I get from the local food co-op. Add a little ground clove and 2 large spoonfuls of cider vinegar. Mix it really well and leave in the fridge over night. Next morning, melt some lard, brown the chorizo before turning down the heat and simmering for at least 15 minutes adding salt as necessary.

Mar 20, 2015
andrewtree in Home Cooking

Mike's Four Star BBQ Port Gamble

Empty when we were there. I hope they are doing good business, they deserve to succeed.

Mar 16, 2015
andrewtree in Pacific Northwest

Some Tucson highlights

A fish taco at B-Line on 4th Ave, very good flavors and delightful texture from grilled fish, cabbage and avocado. (Their varietal tempranillo and garnacha wines by the glass were also excellent).

The (raw) green salsa and green chile beef from the Anita Street market. The salsa fresh, hot and vibrant, the chile beef mild but full of flavor.

The saffron gelato from Gelato Allegro on Campbell Ave. Reminded me why saffron is such a wonderful spice when carefully used.

Exo Roast Co coffee shop just north of downtown on 6th Ave. Loved the space, the coffee, both pourover and the cortado, and the careful, friendly service.

A dish of "Crispy Calamari, mango, candied ginger, roasted Spanish peanuts, green chile vinaigrette" at Downtown Kitchen, also on 6th Ave. Another dish with lots of flavor and contrasting textures. We very much enjoyed the Happy Hour vibe.

Mar 13, 2015
andrewtree in Southwest

Mike's Four Star BBQ Port Gamble

It's taken me a while, like some years, to get here. I always seem to pass through when they are closed. And very glad I am to finally make it. I'm neither from the south nor a regular BBQ eater but without a doubt this was the best I've eaten. We chose a plate of pulled pork and one of Carolina piggy (basically homemade sausage with more pulled pork). Both were really excellent, good enough to convert this BBQ skeptic into an enthusiast! The meat was tender but held together well, little to no fatty/sinewy bits and with an intense sauce. Slaw was of the vinegary kind and worked well with the BBQ, as did the wonderful, deeply flavored beans. I'll be timing my journeys through Port Gamble to coincide with opening times in the future!

Mar 13, 2015
andrewtree in Pacific Northwest

Bakewell tart questions (from a Yankee)

As sunshine says there's Bakewell Tart and Bakewell pudding. Not the same thing! In the town of Bakewell in Derbyshire in England there are two bakers who claim to have made the original Bakewell. The pudding is oval in shape though a round pie plate would work just fine. The crust is puff pastry, the filling a thin layer of jam plus a "custard" of a mix of egg, butter and sugar, no milk or cream, with either ground almond or almond essence (I prefer it made with essence). And served WARM! With lots of warm custard!

Feb 20, 2015
andrewtree in Home Cooking

Baking a quiche

Yes, bake the crust before. Some minutes "blind", that is covered with parchment and something to weigh the parchment down (you can buy ceramic "beans" especially for this but any dried beans work fine, just don't try to cook them after!). After the crust has set (about 5+ minutes at 350-400), remove the parchment and beans, and brush the inside surface of the crust with some beaten egg. Return to the oven for another 5+ minutes until the crust is just starting to color. The egg wash forms a glaze that helps to prevent the crust from getting soggy. Then add filling and bake.

I see lots of very different proportions of eggs to cream here. Less egg will result in a more delicate texture which I much prefer.

Feb 19, 2015
andrewtree in Home Cooking

Does anyone love their slow cooker?

I have a 6 quart no frills Hamilton Beach slow cooker. It's certainly convenient. I use it for bone broths, 24-72 hours depending on the bones. Also cuts of meat that I want to pull such as pork shoulder. I set it up in a shed, no inside smells, extra heat or humidity, a big plus!
Last fall I also experimented with apples for apple sauce. I washed and quartered the apples, no peeling or coring, no added water other than from washing them. Slow cooker over night, the apples were perfectly soft and easy to put through the food mill.

Feb 07, 2015
andrewtree in Cookware

what to do with a lot of pork bones(stock recipes etc needed)

I like pork bone broth which is as simple as it gets. Cover with water, throw in some salt and a splash of vinegar and simmer for 24-36 hours. If you can add some of the head and the trotters it will be even better.

Jan 31, 2015
andrewtree in Home Cooking

tramontina pro-line 24 qt.

Sounds like a good deal. I use a 16qt for canning. To avoid prolonged and excessive smells, heat and moisture in the kitchen I have a simple but powerful gas burner that I use out of doors.

Jan 13, 2015
andrewtree in Cookware

Recipes with Madeira?

Zabaglione

Jan 06, 2015
andrewtree in Home Cooking

What oil do you use for homemade mayo?

I like mayo tasting of olive oil but all extra virgin is too intense, and if using a stick blender imparts a bitter taste. So, I start off with one whole egg and one yolk, a dash of apple cider vinegar, S&P. I then add light olive oil with the stick blender. I transfer the half done mayo to a mixing bowl and hand whisk in extra virgin. Overall probably about a 50/50 light to EV mix. I get about 12-14 oz of mayo.

Jan 04, 2015
andrewtree in Home Cooking

Magic Pot

Search for cast aluminum pot on ebay, you might see something similar

Dec 28, 2014
andrewtree in Cookware

Au gratin potatoes again - what cheese?

A curious reply from a French instructor. A gratin is a way of cooking, not a definition of ingredients. Gratin Dauphinois is often made without cheese.

Dec 26, 2014
andrewtree in Home Cooking

How much for a pint of shucked oysters in your neck of the woods??

I pay $6-8 per half pint at a local fishmonger here in WA (on Puget Sound) depending on size. My local Costco has them much cheaper in a larger container, but more than I want to purchase at one time.

Dec 26, 2014
andrewtree in General Topics

Au Gratin Potatoes that are Creamy but not Runny

Yes, finely slice and cook the potatoes slowly in heavy cream with a grate or two of garlic, S&P and perhaps some nutmeg. Start with the cream below the level of the potatoes as they release some liquid. Then turn into a gratin dish to brown in the oven. I never add cheese.

Dec 22, 2014
andrewtree in Home Cooking

Costco Single Malt?

Thanks for that idea, I assumed inventories would at least be similar.

Dec 18, 2014
andrewtree in Spirits

Costco Single Malt?

I lived in Scotland for many years and enjoyed good single malts from all areas. Now, living in a rural area of the US my choices are limited, hence my request.

Dec 18, 2014
andrewtree in Spirits

Costco Single Malt?

The latter, the moment being now! And I have read good reviews for Kirkland brand Speyside, though none to be found in my local Costco recently.

Dec 17, 2014
andrewtree in Spirits

Costco Single Malt?

Any recommendations for a single malt sold by Costco?

Dec 17, 2014
andrewtree in Spirits

Crock Pot Pork Belly Recipes?

My favorite way with pork belly is to cut into five eighth to half inch thick slices, cook in the crock pot for 2-3 hours until tender with no added liquid. Then lay flat in a roasting pan and into a 350-400F oven for 10+ minutes. Browns very well though would not perhaps be what you call crispy. But does have a wonderful melting texture which I crave with sauerkraut. And you'll get some excellent lard and pork juices left in the crock pot.

Dec 10, 2014
andrewtree in Home Cooking

Starbucks may have brought out the heavy artillery

"Your impressions of the place will be deeply affected by your own feelings about Starbucks". Sounds about right.

Dec 07, 2014
andrewtree in Greater Seattle

To buy or not to buy Re: Mortar and Pestle

Dec 06, 2014
andrewtree in Cookware